Sourdough Caramelized Onion Sesame Flatbread
bold flatbread with lots of height and layered with sweet caramelized onions
Equipment
- Skillet preferably cast iron with lid
Ingredients
Dough
- 150 g all purpose flour
- 100 g sourdough discard/starter
- 60 g water
- 3/4 tsp salt
Filling
- 1/2 onion thinly sliced
- 1/4 cup lard or oil
- salt to taste
Instructions
- Caramelized the onions by cooking them in lard or oil with salt until deep brown and soft. Transfer the onions onto a plate lined with paper towel. Reserve the fat for later use.
- Add all the dough ingredients together and knead until a smooth and elastic dough forms. Cover and let rise ~2 hours.
- Roll dough into a long rectangle. Brush on the reserved lard. If you used vegetable oil, mix flour a tsp at a time into the oil until it has a sauce-like smearable consistency. Then brush it on the dough.
- Scatter the caramelized onions on top and roll up the dough into a log. Roll and stretch the log. Coil and tuck the ends under. Flatten the dough into a disk about 3/5-1 inch thick.
- Wet top and sides of the dough with water and sprinkle on sesame seeds. Repeat on the other side. Cover and let rise ~2 hours.
- Place the dough in a dry cast iron skillet. Cover and turn on the heat to medium-low and cook for about 8 minutes or until the bottom is toasted and light brown. Flip, cover & cook the other side ~5-8min. Turn off the heat and let the flatbread sit covered for 5 min. Transfer to a cutting board to cool for another 5min before cutting.
